My three year old rosemary bush and tarragon are turning brown, stalk by stalk, and I'm sick that I caused it by overwatering - This summer has been brutally hot, and I'm convinced it's root rot, if not, the plants are stressed from too much heat and water - now we've got a tropical depression out there bringing thunderstorms every day for about 4 straight days.
For something more positive, here's an interesting recipe for rosemary:
Tuscan and Rosemary Pine Nut Bars
1/4 c. pine nuts
1 stick butter, cut in 10 pieces
1/2 c. powdered sugar
1 TBSP. chopped fresh rosemary, or 2 tsp. dried
1 c. all purpose flour
Preheat oven to 350. Spread pine nuts over a baking sheet, toast, tossing once or twice during roasting, to prevent burning. When they reach a shade darker and are fragrant (about 5 mins.), remove from baking sheet and set aside.
In the meantime, add pats of butter to a small saucepan until melted through. Remove from burner, slowly stir in sugar, rosemary, and pine nuts. Then add in flour to make a stiff dough. Spread dough evenly in a 8" ungreased square baking pan lined with parchment. Bake until golden brown and firm, about 20 minutes (turn once half way through cooking).
Cool pan on rack, then take a sharp knife and cut into 16 squares. Will keep for a week in an airtight container, and for a month in a zip loc bag in the freezer.